Baked Falafel

Steps

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1. 1
   Soak dried chickpeas overnight in water with half a teaspoon of baking soda. They should expand significantly. After about 18 hours, drain well.
   ▶ ≈0:14
2. 2
   Pat the drained chickpeas dry with kitchen towels. Verify they are ready by ensuring they split easily.
   ▶ ≈1:04
3. 3
   Place dried chickpeas in a food processor, then add the chopped parsley, cilantro, dill, onion, and garlic.
   ▶ ≈1:52
4. 4
   Add kosher salt, black pepper, ground coriander, ground cumin, and cayenne pepper if using. This is your main seasoning opportunity.
   ▶ ≈3:06
5. 5
   Pulse the food processor in stages until the mixture is well combined and smooth but not over-processed. The texture should remain slightly grainy to keep the falafel light and airy.
   ▶ ≈3:55
6. 6
   Transfer the mixture to a bowl. Stir in sesame seeds if using, baking powder, and chickpea flour if using for extra binding. Mix thoroughly.
   ▶ ≈5:18
7. 7
   Refrigerate the mixture for at least 1 hour to help it firm up.
   ▶ ≈6:04
8. 8
   Oil a baking sheet. Measure about 2 tablespoons of the mixture per patty and form into discs or balls. Avoid packing too tightly—keep them light to maintain airiness. Extra patties can be frozen before baking.
   ▶ ≈6:27
9. 9
   Preheat oven to 350°F. Lightly brush the falafel patties with olive oil to aid browning and crisping.
   ▶ ≈7:30
10. 10
    Bake for 8–10 minutes until the bottom is golden and starting to crisp. Flip the patties and brush with more olive oil if desired. Continue baking until golden brown and crispy.
    ▶ ≈7:50